Potpourri of melon with passion fruit Sauce
Instructions
Cut into two papaya and melon, remove the seeds and pulp from many balls by cutting with a special scooper.
If you can, use two different measurement tools for the two types of fruit.
Cut the watermelon balls and try to eliminate as much flesh as possible.
Prepare the sauce: cut in two the passion fruit and extract the pulp with a spoon.
Put it in a saucepan with the sugar, orange juice and lemon and Ginger cut into slices, bring all to a boil and cook for about 5 minutes on low heat.
Spent the time indicated, passed it through a fine sieve, collecting the proceeds in the same saucepan.
Bring the sauce back to a boil and, if necessary, remove the foam that forms on the surface.
Let it cool and mix in white wine and pour over fruit.
Distribute the melon balls, papaya and watermelon in individual dishes or bowls and serve with sauce.
To get a milder variant you can add to the sauce, well, 10 cl of whipped cream, not too firm, that will give the sauce a creamy consistency reduces the acidic flavor of passion fruit.
Thus prepared the sauce can be served also with other fruit varieties.
Ingredients and dosing for 4 persons
- 300 g of honeydew melon
- 300 g of papaya
- 200 g of watermelon
- For the sauce:
- 2 maracuja
- 60 g of sugar
- 1 lemon (juice)
- 1 orange (juice)
- 1 tablespoon of fresh ginger
- 4 tablespoons of dry white wine